Serves: 5
Because baking is a science in which exact ingredient combinations and amounts are critical, it is trickier to reduce fat, but it can be done. Fat contributes moistness and tenderness to baked goods, and when there is not enough, the results can be dry, tough, gummy or rubbery.
-Eggs and butter, margarine, oil or shortening are the primary sources of fat. Replacing whole eggs with fat-free cholesterol-free egg substitute or egg whites is easy. Replacing butter or margarine is more challenging. Applesauce, yogurt, pureed prunes and bananas as well as baby food all work, but none can be substituted for all of the fat in a recipe.
-Overall, applesauce and yogurt work the best in most recipes. They add the necessary moistness, don’t alter the flavor as much as prunes and bananas do, and result in a good texture. The flavor of prune puree is especially good with chocolate, spice and carrot cakes. Banana puree works well in carrot and banana cake or muffins.
-Prune puree mixtures are now sold in the grocery store in the baking section the label may state that it’s a butter and oil or fat replacer (follow label directions for use).
-For best texture and flavor, we recommend replacing half of the fat (butter, margarine, shortening, oil) listed in a recipe with applesauce, yogurt, pureed prunes and bananas or baby food.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fat Substitutes for Baking recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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